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http://dx.doi.org/10.5352/JLS.2020.30.5.452

An Evaluation of the Anti-oxidant Activity of Fermented Defatted Sesame Seeds  

Kim, Eun-Ji (Microbial Institute for Fermentation Industry (MIFI))
Jo, Seung-Wha (Microbial Institute for Fermentation Industry (MIFI))
Yim, Eun-jung (Microbial Institute for Fermentation Industry (MIFI))
Kim, Kum-Suk (CHAMGOEUL. CO., LTD.)
Choi, Beom-Seok (CHAMGOEUL. CO., LTD.)
Lee, Nam-Rye (Defence Agency for Technology and Defense Research Center)
Jung, Do-Youn (Microbial Institute for Fermentation Industry (MIFI))
Publication Information
Journal of Life Science / v.30, no.5, 2020 , pp. 452-459 More about this Journal
Abstract
This study was conducted to investigate the total lignin content and anti-oxidant activity in extracts of defatted sesame seeds (DSS) fermented with 15 strains of Bacillus subtilis. The anti-oxidant activities of DSS were analyzed both before and after fermentation. The total lignan content of the DSS extracts fermented with BCH3678 (1,613.8 mg/l) and BCH3572 (1,599.5 mg/l) were relatively high compared to other strains. Anti-oxidant activity was determined according to phenolic compound and flavonoid content and DPPH radical scavenging rate; the highest total phenolic compound content was provided by the DSS with SRCM103716 at 2,803.3 mg GAE/g which returned total flavonoid content of 1,553.1 mg/g as strong correlation of its anti-oxidant activity. The DSS extract fermented by SRCM103716 at 37℃ for 24 hr showed the highest DPPH scavenging rate at 66.5%. The fermented DSS extracts, regardless of strain, demonstrated higher anti-oxidative activity than the unfermented control, and these results suggest that such extracts could be useful as a potential source of bioactive compounds.
Keywords
Antioxidant activity; Bacillus subtilis; defatted sesame; ${\beta}$-glucosidase; lignan;
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